Tag Archives: blackberries

Gooseberry cobbler and its wild Blackberry version

A cobbler is a rough tart with pastry folded over the edges and it is an ideal summer tart because it needs no tin or special pan, just a flat sheet of grease-proof paper. It is eaten warm with whipped cream, as soon as it comes out of the oven. You can use any seasonal berries to make the filling, or use a mix of them.

I came back to England with a terrible craving for gooseberries and blackberries. Their season is ridiculously short and it is now! So here is a quick and easy way to enjoy your pickings. I gathered my blackberries by the river yesterday with my eldest son, got stung by nettles and ate lots but I made these when we got back.

Gooseberry cobbler

Ingredients list

The video link above will lead you to a video (en Français) for the most delicious and idiot-proof pastry – it is on Marmiton.org.

Once you have made the pastry, leave it to rest a few hours in the fridge.

Prepare and wash the fruit.

Roll out the pastry into a loosely round shape directly onto your baking sheet or onto a Silpat sheet.

Brush with the egg yolk then sprinkle the semolina all over. This will absorb the juice without soaking the pastry which you want crunchy and crumbly.

Pile the fruit in the middle in a pyramid shape whilst sprinkling the sugar at various stages. Now fold the edges over, delicately with the flat end of a knife. Brush these with the rest of the yolk or some milk.

Put in a hot oven for 35 min or until the pastry turns brown.

Serve hot as soon as ready.

Blackberry version


>Blackberry jam with balsamic vinegar


Blackberry jam with balsamic vinegar

Ingredients list:
Blackberries 500g
Caster Sugar 500g
Juice and zest of one lemon
1 cinnamon bark
Vanilla pod split in half
Balsamic vinegar 1 tbsp

Leave the fruit and whole spices to marinate in the sugar for a few hours if you can.
Sterilise 4 or 5 jars in the dishwasher the day before. On the chosen jam day, put the sugar and fruit mix in a jam pan with the lemon juice and zest. Get it up to a rolling boil then turn the hob down a bit and let it bubble for 8 min. Pour the vinegar in the last few minutes. Check the setting by dropping a tear-drop of jam onto a cold plate. It should look thick and jelly-like.
Give a quick rolling boil again then retrieve the vanilla pod and cut the strip in bits. Put one in each jar and pour the boiling jam after it. Screw and turn each jar upside down to sterilise through.
This my godson favourite jam and he can clean up a jar in one single seating! But even if you are not into teenage gluttony, this is an unusual and richly fragranced jam to try on toast and muffins.